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Investigaton sheds new light on blood cuisine (2014/01/20)
delicacy / adulterated
Taipei health authorities randomly tested 20 types of commercially available duck blood and found that each contained chicken blood. The news has caught some lovers of spicy hot pot and duck blood soup by surprise. But restaurants claim it’s not unusual for the two to be mixed and say that pure chicken’s blood is actually more expensive.
* and the latter
This tender chicken blood is boiled for 30 seconds then transferred to a wok and stir-fried over high heat.

The cook adds black fungus, hot pepper, ginger, garlic, and soy sauce. The dish is thickened with cornstarch then poured into a ceramic chafing pot and served. It takes less than three minutes to make.
chafe / chafing pot / Fondue
“It’s salty, sour, and has a slippery consistency that is softer than pig’s blood.”

Very few restaurants in Taiwan have dishes described as chicken blood. It’s more common to see pig blood and duck blood in local cooking, though chicken blood has the best consistency and the highest price.

Hung Cang-hai
Chef
Now that we use stunning to slaughter chicken, there isn’t much chicken blood left. We have to secure our own supply.

In addition to the government mandated electric slaughter of chicken, other issues making chicken blood rarer include lower volume and a higher rate of coagulation.

為何摻鴨血

北 市衛生局，最近抽驗20件市售散裝鴨血，發現全驗出雞的基因。因為家禽屠宰場一般都無法分離雞、鴨、鵝血，所以工廠只能收集混合的禽血製成產品，包括知名 的鼎王、小蒙牛等火鍋業者全都有使用！不過很少有純正的雞血料理，是因為雞的血量比鴨少很多，加上單純雞血量少、凝固快、取得不易、價格也相對高。

滑嫩又咕溜的雞血，經過熱水汆燙30秒，再放進熱鍋，大火快炒。

師傅用黑木耳，辣椒，薑，和蒜苗，醬油來調味，再以太白粉勾芡，盛入陶鍋，這道"木耳炒雞血"，不用3分鐘，就能快速上桌。

[[民眾]]
“吃起來酸中帶鹹 滑滑溜溜的 跟豬血比起來比較軟”

其實全台有做"雞血"料理的餐廳少之又少，市面上最常看到的，還是豬血跟鴨血的料理。不過跟豬血和鴨血比起來，純的雞血最稀有，但口感滑嫩，價格也最貴。

[[主廚 洪蒼海]]
“因為現在都是電宰啊 雞血都沒有留下來 我們是自己特別留下來的

除了政府規定只能電宰，加上雞血流量少，容易凝固，取得不易。